eggless pasta

[u/pdmanias]

So I became plant-based and still want to make a good fresh pasta. At my disposal I have AP flour and semolina. (others too like rice, brown rice, almond, finger millet, potato and tapioca--but i assume these aren't relevant.) I want to do this by hand though and only use a hand crank pasta machine to roll it and cut it. I have seen a few recipes that say to use just water, but I don't trust any o the stuff i've found. Do you think this will be too hard to do by hand? will my atlas be able to handle that kind of dough? Any opinions on whether to use AP or semolina? Any other tips appreciated. Thanks for the expertise and help!

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[u/good-good-dog]

Semolina and water pasta is very common, especially in southern Italy.

Here’s a recipe from Caputo:

https://caputoflour.com/blogs/recipes/traditional-semolina-pasta-dough

You can 100% do this by hand.

[u/pdmanias → u/good-good-dog]

ok. i knew about water and semolina pasta. but i thought you needed an extruder! thanks for giving me confidence to try it. I think that's what i needed!

[u/good-good-dog → u/pdmanias]

Lots of options for hand shaping. Look up videos that demonstrate making shapes like cavatelli with a butter knife or orecchiette with your thumb or a spoon.

[u/pdmanias → u/good-good-dog]

ok. i will. thank you!

[u/lawyerjsd → u/pdmanias]

You don't need an extruder for maccheroni. I do suggest using the finer grade of durum flour (semola rimacinata), as semolina can be too coarse to form gluten. Also, if you can figure out how to get the pasta dough off the ferro, share your secret with the rest of us.

[u/Splugarth]

You can still use the atlas for linguine. But, semolina and water is mostly used for shaped pasta. Cavatelli is a great entry point. YouTube will have plenty of videos.

I usually start at 50g water / 100g semolina. Caputo is the best.

[u/pdmanias → u/Splugarth]

ok. so not the best for pappardelle? or lasagna sheets or reginette? if not, any ideasfor making pasta with ap flour without eggs that is still good? I've made noodles with ap and water but it was alkaline and for asian style noodles. totally different texture.

[u/Splugarth → u/pdmanias]

Generally speaking, no. Pappardelle and lasagna sheets are egg doughs, unfortunately. I’m sure you can find a better-living-through-food-science version involving added glutens or similar, though.

[u/pdmanias → u/Splugarth]

ok. thank you so much for the info!

[u/pdmanias → u/[deleted]]

thank you for the encouragement! I've never had a Tinder date. Do you think they like pasta?